Grilled Seabass with caramelized brussels sprouts
I love this recipe. I am not a huge fan of brussels I have to say. The additional caramelised onion and
the pistachio gives it enough of yummy flavour though for me to actually enjoy this side dish. Nice and easy and definitely falls into quick dinner category.
15 min prepation time
20 min cooking time
Serves 2 people
- 4 lbs Brussels sprouts
- 1⁄2 cup butter
- 1 red onion thinly sliced
- 1⁄4 cup red wine vinegar
- 1⁄2 cup pistachios, chopped
- 1⁄4 tsp garlic powder (if you don’t have it just crash 2 garlic cloves)
- 1⁄4 tsp onion powder (if you don’t have it grate few peaces of onion)
- 1⁄4 tsp paprika
- salt and pepper to taste
- 2 lb of fresh sea bass or any other white fish
- 1 tbsp fresh parsley, nely chopped
- 1 1⁄2 tbsp olive oil
1.Steam Brussels sprouts for about 8 to 10 minutes, or until tender.
2.Meanwhile prepare a marinade from garlic and onion power pepper and olive oil. Marinate the fish.
3.Preheat the oven to 180 C degrees and bake the fish for about 15 min. Sprinkle with chopped parsley prior to serving.
4.In a large skillet, melt butter and pour in 3 tbsp of the vinegar. Add the onions to the skillet and cook until they begin to brown, about 5 minutes.
5.Add the Brussels sprouts to the skillet along with the remaining vinegar. Saute for about another 5 minutes, allowing the Brussels sprouts to slightly golden brown.
6.Season with salt and pepper and cover in pista- chios prior to serving.